Foods High in Icosadienoic acid (281st - 300th) (per 100 g edible portion)

• Pea (oil-roasted and salted)
  
  12 mg
• Whipping cream (milk fat)
  
  11 mg
• Sheep, Lamb (loin, lean and fat, raw)
  
  11 mg
• Sea cucumber (konowata)
  
  11 mg
• Hard clam (boiled)
  
  11 mg
• Japanese bluefish (boiled)
  
  11 mg
• Pacific herring (raw)
  
  11 mg
• Black sea bream (raw)
  
  11 mg
• Shishamo smelt (semi-dried, raw)
  
  11 mg
• Chum salmon (boiled)
  
  11 mg
• With ovary (raw)
  
  11 mg
• Brown sole (boiled)
  
  11 mg
• Brown sole (raw)
  
  11 mg
• Mezashi (baked)
  
  11 mg
• Japanese pilchard (shioiwashi)
  
  11 mg
• Butterfish (raw)
  
  11 mg
• Tile fish (boiled)
  
  11 mg
• Custard cream puff
  
  10 mg
• Steamed bread, Chinese style (meat and vegetable)
  
  10 mg
• Chicken, Fowl meat (wing, with skin, raw)
  
  10 mg